Omega-3 enriched Granola bar: Formulation and Evaluation under different Storage Conditions

Abstract

A functional protein rich fish based granola bar was
developed and effect of various storage conditions
on the quality and stability were evaluated. Granola
bar was fortified with omega-3 fish oil, which was
emulsified with milk protein and lyophilized to get
fish oil microcapsules. Ingredients and process
optimization were carried out based on the physical
and sensory evaluation. Granola bar was fortified
with omega-3 (2%) and extra supplemented with
highly digestible dehydrated fish protein (5%)
providing higher calorific value of 395-400 kCal 100
g-1. Bars were convenient, ready-to-eat, contributing
about 17.25% protein, 82 mg Eicosapentaenoic acid
(EPA) + Docosahexaenoic acid (DHA) 100 g-1 for
meeting the Recommended Dietary Allowance
(RDA). The physico-chemical stability of the bars
packed in laminated (Paper-Al foil-LDPE) films
were analysed under 30±2°C, 37°C and -18°C in
order to simulate different storage conditions. The
low moisture content and water activity established
microbial safety and maximum extension of shelf
life. Oxidative stability was little affected in fortified
bars stored at 37°C. Textural analysis showed the
development of hard or tough texture in protein
bars during storage. The study revealed that
fortification of granola bars with fish oil and fish
protein enhanced the nutritive value without significantly
affecting the safety and stability.